Egg Salad

1.   Boil the eggs until hard. Drain the hot water and pour in ice water bath, let eggs cool. Peal the shell and chop into large rough chunks

2.   Transfer chopped eggs Into a large mixing bowl. To the bowl add the mayonnaise, Dijon mustard, lemon juice, olive oil, chopped spring onions, chopped gherkins, celery, dry dill, salt, cayenne pepper and turmeric powder. Stir to combine thoroughly. Garnish if desired

Breakfast Wrap

3.   Place a tortilla on a plate. Spread 1 cup of egg salad on half of the wrap. Fold one Romaine lettuce leaf along the spine and place on top of the egg salad. Roll starting at the egg salad end. Cut and serve.